您好，欢迎访问新疆农垦科学院 机构知识库！
新疆农垦科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Transcriptomic analysis reveals the mechanism of ozone fumigation combined with polyethylene nanopackaging for delaying the browning and softening of mushrooms ( Agaricus bisporus)

文献类型： 外文期刊

作者： Wang, Biao 1 ; Yun, Jianmin 1 ; Guo, Weihong 1 ; Shen, Jiawei 1 ; Wang, Ting 2 ; Zhao, Fengyun 1 ; Qu, Yuling 1 ; Yao, Liang 3 ;

作者机构： 1.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou, Gansu, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Xinjiang, Peoples R China

3.Gannong Moli Qingyang Agr Dev Co Ltd, Qingyang, Gansu, Peoples R China

关键词： Polyethylene nanopackaging; Ozone fumigation; Browning; Softening; Agaricus bisporus; Regulation mechanism

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： Browning and softening are typical characteristics of the postharvest quality degradation of button mushrooms. In this paper, comparative transcriptome analyses of mushroom samples during storage have been established based on sensory evaluations and physiological and biochemical indices analyses used to investigate the delaying effects of ozone fumigation combined with polyethylene nanopackaging (OCNP) on the browning and softening process, as well as their potential regulatory mechanisms. Our results indicated that the OCNP treatment reduced the respiratory rate of Agaricus bisporus, decreased the browning index and electrolyte leakage rate, and maintained the whiteness and firmness of postharvest mushrooms. In addition, OCNP inhibited the activities of browning-related enzymes (polyphenol oxidase and tyrosinase) and cell wall degrading enzymes (chitinase and (3-1,3-glucanase) in the fruiting bodies, which delayed softening, while attenuating browning in A. bisporus. Transcriptomics analyses have revealed that OCNP inhibited the occurrence of browning by down-regulating genes involved in the antioxidant system (catalase and superoxide dismutase) as well as those related to browning enzymes (polyphenol oxidase and tyrosinase). Furthermore, OCNP also maintained the integrity of the cell walls by down-regulating genes associated with the degradation of cell wall components, such as chitin and (3-1,3-glucan, thereby postponing softening. In summary, OCNP delayed the postharvest browning and softening of mushrooms by inhibiting the activity of browning-associated enzymes and mitigating the loss of cell wall components.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：新疆农垦科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台